Steps:
- In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened. Drain noodles.
- While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top. Let tofu stand 30 minutes to press out any excess liquid.
- In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes. Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids. Stir in brown sugar until dissolved.
- Cut tofu into 1/2-inch dice. Put cornstarch and half of egg in separate bowls. In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360°F. on a deep-fat thermometer. Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off. Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden. Transfer tofu with a slotted spoon as fried to paper towels to drain. Coat and fry remaining tofu in the same manner.
- In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds. Add shrimp, radish, and fried tofu and stir-fry 3 minutes. Add remaining egg and stir-fry until egg sets. Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing. Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes. Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
- Mound noodles on a serving plate and sprinkle with peanuts and chives. Arrange bean sprouts and lime wedges around noodles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
SoniHSn
[email protected]Thanks for sharing!
Jay yadav
[email protected]I'm so glad I found this recipe.
SnappyS
[email protected]This is the best Pad Thai I've ever had.
Priscilla chiwendu Ogbonda
[email protected]I'll definitely be making this again.
Fredbear Aviators
[email protected]Yum!
Zoey Prothero
[email protected]Overall, this Pad Thai recipe is a great choice for a quick and easy weeknight meal. It's flavorful, satisfying, and sure to please the whole family.
Weguma Ukechi
[email protected]This recipe was a disaster! The noodles were overcooked and the sauce was too thick. I would not recommend this recipe to anyone.
Orapeleng Kgosana
[email protected]The Pad Thai was a bit bland for my taste. I think it needed more fish sauce and lime juice.
Margarita Fernandez
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less chili pepper next time.
Anamika Ahamed
[email protected]I've tried many Pad Thai recipes and this one is by far the best. The tamarind sauce is perfectly tangy and sweet.
Joyce Wacheke
[email protected]5 stars! This Pad Thai is now my go-to recipe. It's quick, easy, and always a hit with my family and friends.
I Love Islam Muhammad inzamam nasir
[email protected]This was my first time making Pad Thai and it turned out great! The instructions were clear and easy to follow. I would definitely recommend this recipe to anyone who loves Thai food.
Favour Reeds
[email protected]I love Pad Thai and this recipe did not disappoint. It was easy to follow and the end result was a flavorful and satisfying dish.
Daniel Chirica
[email protected]This Pad Thai was absolutely delicious! The flavors were perfectly balanced and the rice noodles were cooked to perfection. I will definitely be making this again.